Irish root vegetables are now in an abundance and there are so many ways to cook and enjoy these nutrient-rich vegetables. Carrots, parsnips, and beetroot bring a unique texture and depth of flavour when roasted. This Maple Glazed Root Vegetable recipe brings out their natural goodness with a touch of maple syrup and butter, making them caramelized and golden. They pair perfectly alongside any meal from a midweek dinner to a Sunday roast.
Enjoy!
Nessa x
Maple Glazed Root Veg
Serves 4
Ingredients
- 3-4 raw beetroots, peeled and quartered
- 3 carrots, peeled and quarters lengthways
- 2 parsnips, peeled and quarters lengthways
- 4 sprigs fresh thyme
- 1 sprig rosemary
- 2tbsp olive oil
- Salt and freshly ground pepper
- 4tbsp maple syrup
- 50g butter
- To serve – fresh thyme
Method
- Pre-heat the oven to 180°C/ fan 160°C/gas mark 4.
- Place the prepared vegetable on a large baking tray. Add the thyme and rosemary. Drizzle over the oil. Season with salt and pepper. Toss to combine.
- Roast for 30 minutes, taking from the oven a couple of times during cooking to give everything a stir.
- Add the maple syrup and butter, and stir well to coat all the vegetables. Return to the oven for another 20-25 minutes. Serve hot from the oven with a sprinkling of fresh thyme.
